Ingredients
- 1/4 c. Dry sherry or possibly defatted stock
- 1/2 c. Green onions, minced
- 2 lrg Carrots, thinly sliced
- 3 Tbsp. Balsamic vinegar
- 1 tsp Honey
- Â Â Chopped chives, for garnish
Description
Heat Sherry In Heavy 10-inch Skillet Over Medium-high Heat Till Small Bubbles Appear. Add In Green Onions And Carrots And Cook, Stirring, Till Liquid Evaporates, About 5-min. Add…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter